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Method

1. Preheat the grill to high. In a colander, pour boiling water over the spinach until it has wilted. Cool a little, squeeze out the excess liquid; set aside.

2. Cook the gnocchi in boiling water for 2 minutes, until they float, then drain. Mix the two cheeses.

3. Put the crème fraîche and mustard in a pan over a low heat. Stir in three-quarters of the cheese and heat gently until you have a smooth sauce (about 3 minutes). Season, gently stir in the nutmeg, gnocchi and spinach, and heat through.

4. Grill in a heatproof dish, topped with the remaining cheese, for 3-4 minutes until golden. Top with nuts and grill for 2 minutes.